لبن رايب

Mix the two types of milk: 2 liters of whole milk and 1 liter of double cream milk, if available (if not, use 3 liters of whole milk instead). Place the mixture in a suitable-sized pot and heat it over medium heat, watching it closely to prevent it from burning.

Continue heating until the temperature reaches 82°C (just before boiling), which takes about 15 minutes.

Cool the milk until it reaches 45°C (a temperature that feels warm to the touch of a finger).

Now, add the yogurt and stir well. Cover the pot and leave it at room temperature for 10-12 hours, or 18-24 hours if you prefer a tangier flavor. You can wrap the pot in a warm blanket to maintain the ideal temperature for yogurt formation.

Transfer the yogurt to the refrigerator carefully and let it chill for at least 4-6 hours before using.